Eggplant Salad

Eggplant Salad

10

"This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!"
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Ingredients

3 h servings 165 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
  2. Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
  3. In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Reviews

10
  1. 14 Ratings

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Most helpful positive review

i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plat...

Most helpful critical review

Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.

i made mine through microwave oven (700w) for three mins and it helps me do it faster,just cut the eggplant lenghtwise and dip in plain water for a minute to remove bitterness then place in plat...

Made this for a company potluck and it was a tremendous success. I would recommend upsizing the portions though, as it does cook down quite a bit. I went with 9 medium sized eggplants and it w...

Pretty good. The final yield was a lot less than I was expecting. I rescaled it to feed 6 and it looked like it could barely serve as a side for 4.

I served this as a dip on french bread, in a pita as a sandwich and then finished it off as a salad. A real party in your mouth.

This is awesome! My husbands comment was "this is really good, I want to have this at least once a week!" I am making it again tonight to serve as a side with spaghetti and meatballs. If cut i...

I love this as a sandwich on toast or with crackers.

The flavors were quite good, but the texture was slightly more slimy than I would have liked. I may puree or mash this next time, rather than chopping the eggplant. Also, I ate this at lukewarm ...

This was so-so. It was fairly flavorful, but the consistency didn't do it for us.

This "Eggplant Salad" was excellent! Quite honestly, the eggplant that I had (long skinny ones about the size of giant carrots) tasted sweetish and excellent by themselves just after baking befo...